Ingredients:
- 1 medium Spaghetti Squash (halved lengthwise and seeds removed)
- 3 Tbsp Premium Extra Virgin Olive Oil
- 1 Tbsp Tuscan Blend
- Salt and Pepper, to taste
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Spinach (roughly chopped)
- 1 cup Ricotta Cheese
- ½ cup Grated Parmesan Cheese
- ½ cup Fresh Basil (chopped)
- ½ tsp Red Pepper Flakes (optional)
- 2 tbsp Pine Nuts (toasted, for garnish optional)
Instructions:
- Preheat your oven to 400°F.
- Drizzle the cut sides of the spaghetti squash with 1 tbsp of EVOO and season with salt and pepper.
- Place them cut side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 30-40 minutes or until the squash is tender when pierced with a fork.
- While the squash is roasting, heat the remaining 2 tbsp of EVOO in a large skillet over medium heat.
- Add the chopped onion and sauté until it's softened and lightly golden, about 5 minutes.
- Add the minced garlic, Tuscan Blend seasoning, and red pepper flakes (if using) and sauté for another 30 seconds or until fragrant.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Remove the skillet from heat and stir in the ricotta cheese, half of the Parmesan cheese, and most of the chopped basil, reserving some for garnish. Season with salt and pepper to taste.
- Once the spaghetti squash is done roasting, remove it from the oven and carefully flip them over.
- Use a fork to gently fluff and separate the spaghetti squash strands, leaving them in the shells.
- Divide the ricotta mixture between the two squash halves, mixing it with the strands to evenly distribute.
- Sprinkle the remaining Parmesan cheese over the top of the stuffed squash halves.
- Return them to the oven and bake for another 10-15 minutes or until the cheese is melted and golden.
- Garnish the stuffed spaghetti squash with the reserved basil and toasted pine nuts (if using).
- Drizzle with a bit more EVOO if desired and serve immediately.